Papa John's Ginny Chicken and Rice

This is an easy do ahead recipe I learned from an Old Italian man named Papa John that we met on a run to Bass Lake in California. I was working my butt off to get our dinner out and he was virtually doing nothing. He fed twenty people while I trying to feed six. They were eating what looked like a gourmet meal while I hadn’t even begun flipping our burgers. So being my shameless self; I went to the next campsite and begged for the recipe. Papa John did one better he fed all six of us! His secret to the recipe is he does all the work at home, keeping them in a cooler, then all he has to do is cook them. What a concept!

You need heavy duty aluminum foil (two layers per breast)
1 boneless skinless chicken breast per person
Salt & pepper to taste (season both sides of the chicken)
1 Onion slice per breast
2 ¼ in. Slices of green bell pepper (substitute any pepper you like)
2 Tab. Pasta sauce (use your favorite)
2 Tab. White wine (red can also be used)
¼ cup Shredded mozzarella (to be sprinkled on top after the packet is cooked)
1 Box of minute rice

Day before you leave do the following:

Season chicken both sides lay on a double layer of foil in the center
Add 1 Tab. Pasta sauce
Lay Bell pepper slices onto chicken
Lay onion slice on pepper slices
Add the wine
Add 1 Tab. Pasta sauce
Fold each one securely
Place in a storage container and keep refrigerated or in the ice chest

Place on hot grill once flames have died down for thirty minutes turning constantly
Rice follow the box instructions

Put a large scoop of rice on each plate empty chicken packet on top of rice then sprinkle with the mozzarella.

This is always a big hit with the folks we ride with and it leaves nothing but turning the chicken packets and boiling the minute rice. Enjoy!